Roasted Acorn Squash with Cider Vinaigrette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Bring additional seasonal ingredients to the Thanksgiving table this year, with apple cider-roasted acorn squash.
Ingredients
- 2 medium acorn squash
- 4 tbsp. olive oil
- kosher salt
- Pepper
- 1 c. apple cider
- 1 tbsp. red wine vinegar
- 1 tbsp. whole-grain mustard
- 1/4 c. chopped fresh flat-leaf parsley
Instructions
- Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with 2 tablespoons oil and 3/4 teaspoon salt. Roast until golden brown and tender, 20 to 25 minutes.
- Meanwhile, bring the cider to a boil in a small saucepan. Reduce heat and simmer until liquid has reduced to 1/4 cup, 12 to 15 minutes.
- In a medium bowl, whisk together the reduced cider, vinegar, mustard, remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper. Stir in the parsley.
- Transfer the squash to a platter and drizzle with the vinaigrette just before serving.
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